CURRIED PARSNIP SOUP
"My mum used to make this recipe at home in England, where parsnips are more widely used than here. It's very aromatic and has a nice bite from the curry and pepper." Julie Mathieson - Bristol, Tennessee
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion and carrot in butter until onion is tender. Add parsnips; cook 2 minutes longer. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until parsnips are tender. , Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan; stir in milk and heat through.
Nutrition Facts : Calories 113 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 513mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
CURRIED PARSNIP SOUP
Provided by Jane Garmey
Categories dinner, soups and stews, appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Scrape the parsnips, and cut crosswise into small round slices. Heat the butter in a large saucepan, and add the parsnips, onion and garlic. Saute over gentle heat 5 minutes.
- Stir in the flour and curry powder, and cook 1 minute before adding the stock, a little at a time. Bring slowly to a boil, stirring all the while, and simmer 15 minutes or until parsnips are tender.
- Puree the soup in a food processor or blender, and place the resulting liquid in a clean saucepan. Season to taste with salt and pepper, and add a little milk or cream if the consistency is too thick. Reheat gently. Chop scallions and sprinkle over the soup before serving.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 719 milligrams, Sugar 8 grams, TransFat 0 grams
SPICED PARSNIP SOUP
Yummy simple soup without too much heat, excellent for a wintery starter to a dinner party. The spice works wonderfully with the sweetness of the parsnips. Serve with crusty white bread and butter.
Provided by ButtercupBento
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors. Mix the bouillon cube into the boiling water, and pour into the saucepan. Stir to remove any bits of vegetable from the bottom of the pot. Simmer for 15 minutes or until parsnips are soft and easy to break with a wooden spoon.
- Remove from the heat, and blend with a hand mixer or immersion blender. Stir in the cream, and heat through. Do not boil. Season with salt and pepper to taste, and garnish with red pepper flakes or paprika.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 25.1 g, Cholesterol 56.2 mg, Fat 17.4 g, Fiber 6.4 g, Protein 2.7 g, SaturatedFat 10.6 g, Sodium 353.4 mg, Sugar 6.7 g
CREAMY ROASTED PARSNIP SOUP
Wintry spices make this a rich, creamy, and flavorful holiday favorite!
Provided by Alan Dorchak
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h30m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the parsnips and carrots into a mixing bowl, and sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread the vegetables evenly over a baking sheet.
- Roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes.
- Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the onion and celery. Cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes. Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. Continue to cook and stir until all of the vegetables are very tender and beginning to brown, about 10 minutes.
- Season with the ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in the chicken stock, and bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently until all of the vegetables are very tender, about 15 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Stir in the milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 187.1 calories, Carbohydrate 23.9 g, Cholesterol 22.1 mg, Fat 9.7 g, Fiber 5.7 g, Protein 2.9 g, SaturatedFat 4.5 g, Sodium 361.5 mg, Sugar 8.8 g
CURRIED PARSNIP SOUP
This recipe elevates the lowly parsnip into something special--a lovely Fall soup. Although not necessary, you can enrich this soup by adding some light cream just before reheating.
Provided by Geema
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil and butter in a large pan until the butter has melted.
- Add the onion, parsnips,apple and garlic and sauté stirring frequently, for 5-7 minutes, until the vegetables have softened, but not colored.
- Add the garam masala and chili powder and cook, stirring constantly, for 30 seconds.
- Sprinkle in the flour, mixing well, and cook, stirring constantly for an additional 30 seconds.
- Stir in the stock and lemon rind and juice, then bring to a boil.
- Reduce the heat and simmer for 20 minutes.
- Puree the soup in a blender or food processor, being careful not to splash the hot soup.
- Heat the soup through until piping hot.
- Season to taste with salt and pepper.
CURRIED PARSNIP SOUP (FROM GOOD HOUSEKEEPING)
This is my favourite parsnip soup - beats any I've had in restaurants, but also very, very easy to make I've given the full recipe as found in my old Good housekeeping book, but personally usually make it with half the butter (or a tablespoon of oil) and no cream - it's just as tasty. I only make the 'full fat' version on special occasions. (If you use 1 tbsp oil and omit the cream and use 3 veg stock cubes made up to 2 pints of stock rather than chicken stock, then by my calculation each serving is worth 125 calories and 3g of fat) And it freezes well.
Provided by K8tee
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a large saucepan, add the onion and fry gently forn 5-7 minutes. Add the parsnips and fry gently for about 3 minutes.
- Stir in the curry powder and cumin and cook for a further 2 minutes.
- Add the stock, season and bring to the boil. Reduce the heat, cover and simmer for about 45 minutes, until the vegetables are tender.
- Allow to cool slightly, then puree in a blender or food processor until smooth.
- Return to the pan and adjust the seasoning. Add the cream (if using), and reheat but do not boil. Serve sprinkled with paprika.
Nutrition Facts : Calories 251.5, Fat 12.9, SaturatedFat 7.2, Cholesterol 36.5, Sodium 302, Carbohydrate 29, Fiber 6, Sugar 8.8, Protein 6.4
CURRIED PARSNIP SOUP
I like to serve with those delicious root vegetable crisps you can buy now. Just drop a handful into the centre of each bowlful.
Provided by Lene8655
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 200 degrees centigrade. Place the parsnips, garlic and ginger in a large, deep roasting tin, drizzle over the oil, season with salt and pepper and roast for 20 minutes until golden.
- POur in half the stock, the coconut milk and curry paste and return to the oven for a further 20 minutes until the vegetables are tender.
- Transfer to a liquidizer and blend until creamy and smooth. Add the remaining hot stock and the corriander and check the seasoning. Ladle into warm bowls and serve with root vegetable crisps.
Nutrition Facts : Calories 157.7, Fat 16.7, SaturatedFat 13.1, Sodium 9.4, Carbohydrate 2.9, Fiber 0.1, Protein 1.6
CURRIED PARSNIP SOUP
This recipe was printed in the February/March issue of Healthy Cooking. It is being posted by request.
Provided by PaulaG
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion and carrot in butter until onion is tender. Add parsnips; cook 2 minutes longer.
- Stir in the chicken broth and seasonings; bring to a boil. reduce heat, cover and simmer for 12 to 15 minutes or until parsnips are tender.
- Carefully place the ingredients into blender container and blend until smooth. Return puree to pan. Add a tablespoon of the hot mixture to temper the milk, stir and slowly add milk to soup and heat through.
Nutrition Facts : Calories 125.9, Fat 3.1, SaturatedFat 1.5, Cholesterol 5.9, Sodium 189.1, Carbohydrate 21.1, Fiber 4.6, Sugar 7.5, Protein 5.5
More about "easy curried parsnip soup recipes"
EASY CURRIED PARSNIP SOUP | HEALTHY SOUP RECIPES
From cookingnook.com
ROAST PARSNIP SOUP - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
CURRIED CARROT AND PARSNIP SOUP - PENNY'S RECIPES
From pennysrecipes.com
CURRIED PARSNIP SOUP - PINCH OF NOM
From pinchofnom.com
SUPER EASY PARSNIP SOUP - THE FOOD SHOW
From foodshow.co.nz
CURRIED PARSNIP SOUP | FOR OLYMPIC STRENGTH - HURRY THE …
From hurrythefoodup.com
CURRIED PARSNIP & CARROT SOUP. HEALTHY HOMEMADE …
From heartfoundation.org.nz
CURRIED PARSNIP SOUP RECIPE - BBC FOOD
From bbc.co.uk
CURRIED PARSNIP SOUP RECIPE | SCHWARTZ
From schwartz.co.uk
EASY CURRIED PARSNIP SOUP - FUSS FREE FLAVOURS
From fussfreeflavours.com
5/5 (2)Calories 180 per servingTotal Time 35 mins
CURRIED PARSNIP SOUP | ALLRECIPES.COOKING
From allrecipes.cooking
PARSNIP SOUP - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
CURRIED PARSNIP SOUP - SOMETHING SWEET SOMETHING SAVOURY
From somethingsweetsomethingsavoury.com
ROASTED PARSNIP SOUP - VEGGIE DESSERTS
From veggiedesserts.com
CURRIED PARSNIP & APPLE SOUP - EFFORTLESS FOODIE
From effortlessfoodie.com
EASY ROASTED CURRIED PARSNIPS - VEGGIE DESSERTS
From veggiedesserts.com
PARSNIP SOUP WITH GARLIC CROUTONS - EASIEST EVER 20 MINUTE RECIPE
From tamingtwins.com
EASY CURRIED PARSNIP SOUP - LIANA'S KITCHEN
From lianaskitchen.co.uk
CURRIED PARSNIP SOUP RECIPE - KITCHEN AND OTHER STORIES
From kitchenandotherstories.com
CURRIED PARSNIP SOUP RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CURRIED PARSNIP SOUP | ALLRECIPES.COOKING
From allrecipes.cooking
CURRIED PARSNIP SOUP RECIPE - FOOD.COM
From food.com
CURRIED PARSNIP SOUP - COOK VEGGIELICIOUS
From cookveggielicious.com
CURRIED PARSNIP SOUP - FINE DINING LOVERS
From finedininglovers.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
HEARTY CURRIED PARSNIP SOUP RECIPE • GOLDEN PEAR RECIPES
From mygoldenpear.com
CURRIED PARSNIP SOUP - THE LAST FOOD BLOG
From thelastfoodblog.com
CURRIED PARSNIP AND APPLE SOUP | DINNER RECIPES | GOODTO
From goodto.com
EASY CURRIED PARSNIP SOUP RECIPE | DEPORECIPE.CO
From deporecipe.co
CREAMY CURRIED PARSNIP SOUP | BAD MANNERS
From badmanners.com
CURRIED PARSNIP SOUP RECIPE | GOOD FOOD
From goodfood.com.au
CURRIED PARSNIP SOUP | THE VEG SPACE
From thevegspace.co.uk
CURRIED PARSNIP AND SPINACH SOUP RECIPE | BON APPéTIT
From bonappetit.com
CURRIED PARSNIP SOUP MARY BERRY BEST RECIPES
From findrecipes.info
EASY CURRIED PARSNIP SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
CURRIED PARSNIP SOUP RECIPE | WOOLWORTHS
From woolworths.com.au
CURRIED PARSNIP SOUP - EATING WELL 101
From eatingwell101.com
QUICK AND EASY DINNER: CURRIED PARSNIP SOUP - IRISH EXAMINER
From irishexaminer.com
CURRIED PARSNIP SOUP RECIPE | SELF
From self.com
You'll also love